Mrs. Maclurcan's cookery book

94—OYSTERS IN SHELLS. Mode.- Place the oysters (in their shells) upon a grill over a sharp fire ; when the shell opens turn over into the deep shell and add a small piece of butter, pepper and salt ; serve about six to each person. 95—OYSTERS AU GRATIN. 2 doz. oysters 1 egg Grated cheese Bread. Mode. — Dust your oysters quite dry with flour, * pepper and salt, then wash with the egg, drop them into boiling lard in a frying basket. Take them out, fry your bread in small pieces, then arrange four oysters (fried) on each crouton, cover all with grated cheese and bake in a quick oven. 96—DARIOLES OF OYSTERS. 2 or 3 doz. oysters 3 eggs Breadcrumbs Pepper and salt Parsley Butter and milk. Mode. — Put the breadcrumbs in a basin, beat up the eggs and mix with the oysters, breadcrumbs, a cupful of Oysters. milk, parsley, pepper and salt. Fill the dariole tins, which, should have been buttered ; put in the oven and bake for about ten minutes ; turn out when wanted and serve very hot. 97—OYSTERS AND POTATOES. 4 cold boiled potatoes 2 ozs flour 1 egg Pepper and salt 1 bottle oysters A little butter. Mode — Mash the potatoes, to them add the flour, pepper and salt, and about a tablespoonful of butter, also the egg well beaten and make into a paste. Roll out and cut into pieces about three inches square ; into each square put about six or eight oysters, a small piece of butter, pepper and salt, fold them over, squeeze the edges tightly and bake in a quick oven for fifteen minutes. 98—OYSTERS AND MACARONI. I lb. macaroni 1 bottle oysters 1 tomato Cayenne Butter Juice of a lemon Breadcrumbs. Mode. — Put the macaroni on to boil in a pint of water and the liquor from the oysters, put in about half a teaspoonful of salt, allow it to boil until tender, cut it up into small pieces, put it into a pie dish with the oysters, season well with cayenne and lemon juice, and put a piece of butter about half the size of a walnut in, slice the tomato and lay over the top, then cover with the breadcrumbs, put pieces of butter over it and bake in a fast oven until the crumbs are browned. Serve very hot. 99—SAVOURY OYSTERS WITH MUSHROOMS. 1 tablespoonful cream or A little cayenne milk 12 oysters 1 tomato 1 oz. butter 1 oz. flour .1 gill of stock Oysters. 1 teaspoonful chopped parsley 3 mushrooms 3 eschalots Pepper and salt Juice of a lemon. Mode. — Strain the liquor from the oysters, put the butter and flour into a saucepan, chop the eschalots and mushrooms, add these with the liquor to the butter and flour, and when these are cooked stir in the tomato previously rubbed through a sieve ; allow these to boil for about five minutes, then add the stock, cream, juice of the lemon, parsley and cayenne, allow to boil again for about five minutes. Put in the oysters, but do not allow them to boil. Put a little of this on rounds of bread (fried). A fillet of anchovy laid on each piece is a great addition to this savoury. Mode. — Drain the oysters and dry them in a towel, sprinkle them with a little flour, pepper and salt. Put a little butter into a small pan ; when it is bubbling put in the oysters ; when they are brown turn them and brown on the other side. Sprinkle the chopped parsley over them and serve on hot buttered toast.